| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Emlive06 |
4 |
servings |
INGREDIENTS
| 2 |
c |
Diced skinless chicken breast |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
c |
Cornstarch |
|
|
Oil; for frying chicken |
| 1/4 |
c |
Peanut oil |
| 1 |
c |
Unsalted cashews |
| 2 |
|
Dried red peppers |
| 1/2 |
lb |
Chinese long beans; blanched |
INSTRUCTIONS
Preheat the oven. Season the chicken and cornstarch with salt and pepper.
Dredge the chicken in the cornstarch, coating completely. Fry the chicken
until golden brown, about 2 to 3 minutes. Drain on paper towels. Season
with salt and pepper. In a large saute pan, heat the peanut oil. When the
oil is hot, add the cashews. Season with salt and pepper. Pan-fry until
golden, about 4 to 5 minutes. Add the peppers and beans. Season with salt
and pepper. Saute for 2 minutes. Remove from the heat. Toss the chicken and
cashew mixture together. Mound in the center of a large platter and serve.
This recipe yields 4 to 6 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B44 broadcast 05-19-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
06-03-1998
Recipe by: Emeril Lagasse
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